Summary

Ingredients

• 500 g minced meat
• Breadcrumbs
• 1 egg (s)
• salt and pepper
• 500 g carrot (s)
• 1 onion (s)
• 2 tablespoon curry powder
• 20 g flour
• 500 ml water
• 1 tablespoon stock, granulated
• 1 cup crème fraîche
• lots parsley (frozen), dried or fresh
• margarine

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Instructions

1. Mix minced meat, breadcrumbs, egg, salt, and pepper until well combined. Form into small meatballs.
2. Heat margarine in a large pan over medium-high heat. Add meatballs and fry for 10 minutes until browned on all sides. Remove and set aside.
3. In the same pan, add finely sliced carrots and diced onion. Cook over medium heat for 3 minutes.
4. Add curry powder and fry for 2 minutes. Sprinkle flour over the mixture and cook for 1 minute, stirring to coat evenly.
5. Deglaze the pan with water, stirring well to loosen any browned bits. Add granulated stock and bring to a boil over medium-high heat.
6. Reduce heat to medium and simmer for 10 minutes until vegetables are tender.
7. Stir in crème fraîche and parsley. Season to taste with salt and pepper.
8. Add the cooked meatballs to the sauce and warm through for 5 minutes over medium heat.
9. Serve with rice and salad.